Place flour, salt, and sugar in a food processor and pulse to blend. Add the butter and pulse until the mixture looks like coarse meal. With the machine running, add the ice water and process to combine, about 5 seconds. Add more water as necessary.

Turn out the dough onto a clean work surface and divide it in half. Form the dough into two flat disks, patting it just enough to hold together. Wrap the disks tightly in plastic wrap and refrigerate for at least 1 hour.

Remove dough from fridge and place on a lightly floured work surface. Roll the dough into a round about 1/8 inch thick and 2 inches larger than the pie plate. Press the dough firmly into the pie plate and brush off and excess flour with a pastry brush. Patch any holes with leftover dough. For a single crust pie, trim the dough, leaving a 3/4 inch overhang. Fold the edge under to forma double layer and crimp or flute it. For a double-crust pie, fit the dough for the bottom crust into the pie plate and trim the dough even with the rim. Roll out the second disk of dough. Place the filing in the bottom crust and place the dough for the second crust on top. Trim the top crust, leaving a 1/2 inch overhang. Fold the top crust under the edge of the bottom crust, and crimp or flute it to seal. Cut 3 slits in the center of the top crust to allow steam to vent as the pie bakes.